The English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France. By T. P. J. P. R. C. N. B. and several other approved cooks of London and Westminster.
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Title
The English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France. By T. P. J. P. R. C. N. B. and several other approved cooks of London and Westminster.
Publication
London :: printed for Simon Miller at the Star, at the west-end of St. Pauls,
1674.
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Subject terms
Cookery -- England -- Early works to 1800.
Menus -- Early works to 1800.
Cookery, French -- Early works to 1800.
Cookery, English -- Early works to 1800.
Cite this Item
"The English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France. By T. P. J. P. R. C. N. B. and several other approved cooks of London and Westminster." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A53974.0001.001. University of Michigan Library Digital Collections. Accessed May 20, 2024.
Pages
Geese coller'd and souc'd.
Take a Goose and boneit, then cut the flesh square and soak it twelve hours in a little White wine, Cloves, Mace, Pepper and Salt, then take it up and lay small pieces of Anchovies all over it, with Westphalia Bacon minced small, then rowl it up hard, and boil it in strong Broth, and a little White wine, whole
descriptionPage 231
Pepper and large Mace, let this be the only pickle; when you serve them, cut them in halves, and garnish the Dish with Westphalia Bacon minced.
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